In the science of cuisine Nicholas Kurti and his wife Giana Kurti, edited an anthology on food and science by fellows and foreign members of the Royal Society, "But the crackling is superb". The title stems from a television show where Nicholas Kurti demonstrated the use of ananas juice to tenderize a pork roast. A noted chef, Michel Roux, was to taste whether the ananas juice actually improved the pork roast. It turned out that after cooking, the pork roast treated with the tenderizing enzymes of ananas juice was very mushy. Michel Roux of course preferred the untreated pork roast, but trying to find something nice to say, noticed that the skin was crisp and thus uttered that "the crackling is superb".